6 slices bacon, cut into small strips
1 large onion, chopped
1 lb. russet potatoes, cut into small cubes
4 c. low-sodium chicken stock
2 tbsp. all-purpose flour
1/2 c. milk
3 c. corn
1/2 c. heavy cream
1 c. white Cheddar
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish
- In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
- When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.
- Season with salt and pepper, garnish with chives and serve.